Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation per Ante Rako, Milna Tudor Kalit, Samir Kalit

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Consumersʹ attitudes, motives and behaviour towards organic yoghurt in Croatia per Marina Tomić Maksan, Milna Tudor Kalit, Anamarija Pavlina, Željka Mesić

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Biochemical changes during ripening of cheeses in an animal skin per Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production per Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija

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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean per Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar, Milna Tudor Kalit

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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese per Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit

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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile per Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit

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Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened... per Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit

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